Gluten-Free Strawberry Shortcake with Almond Flour Biscuits
yields: 4 strawberry shortcakes
Gluten-free strawberry shortcake with tender and fluffy gluten-free biscuits made with almond flour. Use a half-batch of biscuits to make just 4-5 shortcakes.
Ingredients
Strawberry shortcake
- 1 lb strawberries, hulled and quartered
- ¼ cup granulated sugar, divided
- Zest of half a lemon
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
Half batch homemade sweet gluten-free biscuits (4 biscuits)
- Scant ½ cup whole milk, ½ cup milk minus ½ tablespoon, plus more for brushing
- ½ tablespoon white vinegar, alternatively, skip the milk and vinegar and use ½ cup buttermilk
- 76 g (¼ cup + 3½ tablespoons) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 64 g (½ cup + 1 tablespoon) Bob's Red Mill super-fine blanched almond flour
- 35 g (¼ cup) Bob's Red Mill millet flour
- 18 g (2½ tablespoons) Bob's Red Mill tapioca flour
- 1 tablespoon granulated sugar
- 1¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons (42 g) unsalted butter, frozen for at least 30 minutes
- Optional: ½ tablespoon melted unsalted butter, for brushing
INSTRUCTIONS
- Before making the biscuits, toss the strawberries, 2 tablespoons of sugar, and lemon zest in a medium bowl and chill.
- Prepare a half batch of gluten-free biscuits according to the directions in this post, using the measurements above and the sweet option.
- While the biscuits cool slightly, make the whipped cream. In the bowl of a stand mixer with the whisk attachment or a mixing bowl with a hand mixer, whisk the cream until it begins to thicken, but peaks have not formed yet. With the mixer running on medium-low, add remaining 2 tablespoons sugar in a slow stream. Add the vanilla and continue whisking until pillowy soft peaks form.
- Assemble your strawberry shortcakes. Use a sharp knife to split each biscuit in half. Spoon macerated berries and their juices over the bottom half, top with a large spoonful of whipped cream, then top with the other half of the biscuit.
Notes
Gluten-Free Dairy-Free or Vegan Strawberry Shortcake
For dairy-free or vegan, use full-fat canned coconut milk in place of the milk, making a coconut buttermilk with vinegar just as you would with whole milk. Replace the butter with a stick-style plant-butter (I tested with Country Crock's plant butter) and continue as the recipe instructs. Top with my super fluffy coconut whipped cream.